Tuesday, December 16, 2008

Chicken-Fried Steak With Cracked Pepper Gravy

Chicken-Fried Steak With Cracked Pepper Gravy


1 1/2 cups flour

1 1/2 teaspoons salt

2 teaspoons pepper, freshly ground

1 teaspoon cayenne

2 eggs

1/2 cup cream

1/2 cup bock beer

2 cups vegetable oil

4 round steaks, tenderized (about 1/2 pound each)

1/4 cup unsalted butter

2 tablespoons flour

1 1/3 cups milk salt 1 teaspoon cracked pepper


1Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.

2Prepare the batter by mixing the eggs with a whisk, in a large bowl.

3Add the cream, and beer. Whisk to blend.

4Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.

5Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.

When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.

6Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. 7Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.

8CREAM GRAVY Melt the butter in a heavy saucepan.

9When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.

10Slowly add the milk, 10 minutes to cook and reduce. Serve hot.

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